The kids have been out of school since last Wednesday because of all the snow! snow collage

A week later, we are finally back to regular schedule. I am glad things are back to normal, I have a lot of work to do around here to get caught up, but I miss them already! It was noisy and messy, I had a pile of wet, dirty snow clothes at the back door constantly, but how fun to be home, all as a family, for so many days in a row! We loved it!

Yesterday, we painted the Salt Sculptures we had made the day before.

Once the sun came out, it was perfect play weather, so we all headed out to make good use of this final snow day. Dale helped the kids build this cool snow chair.

Avery says, Let’s look cool, since I am the Queen!

Destiny and I made a snowman and snow bunny rabbit

Now, on to the TOP SECRET recipe. I have been making and perfecting my Pot Roast recipe for 11 years now.

Ok, that’s not true, I used to not even make this dish at all when we were first married, because I got burned on it as a kid.

Come on Mom, EVERY Sunday!? Haha 🙂

I’ve been making it for around 7 years now, and I have finally perfected it. Know how I know?

My Grandmother tried it and said it was the best she had ever tasted, and she’s been making delicious Pot Roasts for like 100 years or something.

Thankyouverymuch.

Sooo, since I love you all so much, I’ve decided to share my Top Secret Pot Roast recipe with you today. It has a secret ingredient.

Ready?

It’s creamy. {Everything has to be creamy at my house if you haven’t already figured that out……}

It’s zingy. {Is that a word? It is now.}

It’s Creamy Horseradish Sauce.

After I rub the pot roast in coarse Kosher Salt and fresh cracked pepper, I literally smear the whole thing in creamy horseradish sauce. Don’t be scared if you aren’t a horseradish fan!!! It cooks away and leaves this tender meat behind, with an incredible flavor you can’t QUITE put your finger on.

Top Secret Pot Roast

{click to print}

Ingredients

5 to 6 pound Pot Roast
Kosher Salt And Fresh Cracked Pepper
1 cup Creamy Horseradish Sauce
2 packages {2 Oz Total} Dry Onion Soup Mix
1 whole Onion, Cut
8 oz Baby Carrots or cut 5 whole ones
8 to 12 whole Small Red or Yukon Potatoes, cubed
14 ounces Beef Broth
Water if needed

Preparation Instructions

Preheat oven to 325 F.

Cut excess fat off of your pot roast and discard. Rub roast with coarse kosher salt and fresh cracked pepper on all sides.

Place roast in a large roasting pan. Cover all visible sides of pot roast with creamy horseradish, then sprinkle on one packet of the dry onion soup mix.

Cut into small even pieces, your onion and washes potatoes. Surround/cover meat with veggies.

Open second packet of dry onion soup mix and sprinkle over veggies. Pour beef broth plus water if needed to fill half way. Tent with foil.

Bake at 325 F for a total of 3 hours. {Take off foil the last 45 minutes, so it browns up nicely}

Serve with additional creamy horseradish sauce, if desired.

Use leftovers for Beef Stew or make our fav, Texas Cowboy Pie! (Search recipes in here for that)

Now my secret, is YOUR secret!

I am all about leftovers and when I found two different recipes both needing a roast, I decided to Cook Once, Eat Twice and share with you guys! Let me tell ya, this is not your momma’s Carrots and Potatoes Pot Roast dinner!

Philly Cheese Steak Pizza

(click title to print)

1 whole Small Green Pepper, Julienned
1 whole Small Red Pepper, Julienned
1-¾ cup Fresh Sliced Mushrooms
1 whole Small Onion, Halved And Sliced
4 whole Garlic Cloves, Minced
1 teaspoon Olive Oil
1 whole Pizza Crust, Brushed With Olive Oil, Seasoned With Garlic Salt, And Baked According To Package Directions
8 ounces, weight Container Spreadable Plain Cream Cheese
1 jar Pizza Sauce, 14 Ounce (I only used half the jar)
2 cups Shredded Provolone, Divided Use
1 cup Shredded Colby-jack Cheese
½ cups Pickled Banana Pepper Rings
¼ cups Grated Parmesan Cheese
½ teaspoons Oregano
1 can Beef Broth (14 Ounce Can)
1 whole 2.5 pound Pot Roast, Divided

Slow cook pot roast with salt, pepper and beef broth 8-10 hours on low. Shred.

Take 1 1/2 cups meat, drained, from the crock pot, putting the rest away for tomorrow’s dinner, Texas Cowboy Pie.

In a large skillet, saute the peppers, mushrooms, onions and garlic in 1 teaspoon of oil until tender.

Season pizza crust with garlic salt to taste. Bake according to package directions. My favorite pizza crust is the recipe on the back of the Fleishman’s Pizza Yeast packet. We do a big Pampered Chef bar pan size pizza, but circle would be great too.

Once crust is seasoned and baked, spread crust with a thin layer of cream cheese, then pizza sauce. Sprinkle with 1 cup provolone cheese.

Top with pepper mixture, shredded beef, pepper rings, and remaining provolone cheese and Colby jack shreds.

Sprinkle with Parmesan cheese and oregano.

Bake for 10-12 minutes at 450F.

Enjoy your delicious dinner!

Now, with your leftover pot roast you can make another meal:

Texas Cowboy Pie

Ingredients

3 whole Large Potatoes, Cooked And Mashed
Milk, Sour Cream, Butter, To Taste, For Mashed Potatoes
4 Tablespoons Of Your Favorite BBQ Sauce
Leftover Pot Roast
2 cups Shredded Cheese
Salt And Pepper, to taste

Peel and cube potatoes in uniform sized cubes. Cover potatoes in water and boil, uncovered, until soft. Drain liquid, reserving one cup of the liquid. Mash potatoes until no lumps are left, adding potato liquid as necessary to reach your desired consistency. Stir in sour cream, butter and/or milk as well as salt and pepper, to taste. Spread warm potatoes in the bottom of an 9×9 pan.

Mix BBQ sauce with leftover shredded beef roast and layer on top of potatoes. Top with cheese and bake for 15 minutes at 350F.

This is a delicious way to use leftover pot roast!

There you have it! Cook once, Eat twice…gotta love it! 🙂

Hope you enjoy both of these recipes like we did….